Indonesian Peanut Chicken

 

3- to 3 1/2-pound cut-up broiler-fryer chicken

3/4

teaspoon salt

1/2

teaspoon pepper

2

tablespoons vegetable oil

1

medium onion, chopped (1/2 cup)

1/3

cup peanut butter

1/4

cup chili sauce

1/2

teaspoon ground red pepper (cayenne)

1

cup water

1/4

cup chopped salted peanuts

1/4

cup chopped red bell pepper

• 1 Sprinkle chicken with salt and pepper.
• 2 Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.
• 3 Drain all but 1 tablespoon drippings from skillet; heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
• 4 Add chicken. Spoon sauce over chicken. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper.